Spaghetti Squash With Red Sauce

• 4 lbs spaghetti squash (about 1 medium)
• 2 cups fresh tomatoes, chopped
• 1 cup fresh mushrooms, sliced
• 1 cup green pepper, diced
• 1/2 cup carrot, shredded
• 1/4 cup red onion, diced
• 2 garlic cloves, minced
• 2 teaspoons italian seasoning
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 (15 ounce) can tomato sauce
• parmesan cheese, Grated (optional)

1. Cut squash in half lengthwise; discard seeds.
2. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
3. Meanwhile, in a large skillet, saute tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
4. Add tomato sauce; heat through.
5. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
6. Sprinkle with Parmesan cheese if desired.

fresh tomatoes, fresh mushrooms, green pepper, carrot, red onion, garlic, italian seasoning, pepper, olive oil, tomato sauce, parmesan cheese

Taken from www.food.com/recipe/spaghetti-squash-with-red-sauce-261872 (may not work)